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Chicken Meatball Lasagnettes




Source of Recipe


Good Things Utah
Chicken Meatball Lasagnettes


http://video-static.clipsyndicate.com/zStorage/clipsyndicate/84/2011/08/10/05/15/98638110d2de4d91fd71c62f773b3ec4.tpeywvutmpnhkuarwynx.jpg

Fresh Pasta (cut in 3 in rounds)
Olive oil
4 T unsalted butter
.25 cup AP Flour
.75 cup whole milk
.33 cup heavy cream
Kosher Salt
.33 cup crème fraiche
White Pepper
Chicken Meatballs
Chicken Jus
Shaved Parmigiano-Reggiano

To make pasta rounds, roll out pasta dough to the thinnest setting.
Cut into 3 in rounds.
Bring a pot of salted water to a boil. Have a bowl of ice water ready.
Blanch the pasta rounds for about 3 min. then put in bowl of ice water.
Once cool, drain and set aside. Lightly oil and lay out on parchment paper.

To make the béchamel, melt the butter in a small saucepan over medium heat. Add the flour and cook, whisking constantly, until the mixture no longer taste floury and smells a little nutty, but has not darkened. Add the milk, heavy cream and 1 T salt and cook, whisking, until thickened, 5-7 minutes.
Take the pan off the heat and add the crème fraiche. Season with salt and white pepper.

To assemble the lasagnettes, lay out 6 rounds on oiled sheet pan. Top each with a 1.5 tsp of béchamel and then place 3-4 meatballs over the béchamel. Continue layering process until you have four layers.

To serve, heat oven to 300 degrees. Add 3 T water to the baking sheet with the lasagnettes and lay a sheet of oiled parchment paper over them. Bake for 10 – 15 minutes or until heated through.

Using a spatula, Put each lasagnette in a pasta bowl. Laddle over some dark chicken stock.
Garnish with shaved Parmigiano-Reggiano.